I use the Fannie Farmer recipe, and I've never thought of her as a particularly spicy cook! But hers is 1 1/2 t cinnamon, 1/2 t each of ginger and cloves. Same amounts of pumpkin, evap milk, eggs. White sugar, not brown, no corn syrup or flour. I only make the pie at Thanksgiving, but I make the custard weekly and bake it in a 9" square pan. My 6-year-old eats it by the bowlful, and I have decided it counts as a veggie :) Great idea - who says pumpkin can only be enjoyed at Thanksgiving? Thanks for sharing your inspiration here - PJH

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